Baked Jelly Donuts

Baked Jelly Donuts

(Makes 18 donuts)

(Adapted from Natasha's Kitchen)

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Note: Check out Natasha's recipe and the video she made, she has a great recipe site! 

Recipe Notes and Tips:

1. Natasha's recipe calls for instant yeast. I used active dry yeast, so I had to use 25% more yeast than what she called for in her recipe (thus the funny looking measurements).

2. Natasha's recipe calls for white sugar, I always use brown sugar.

3. Do you know how to properly measure flour? Use a spoon to fill your measuring cup, then level off with a knife. Otherwise you may have too much flour in your recipes.

4. If using active dry yeast, ALWAYS proof in a liquid that is about 105 F for 7-10 minutes or until bubbly.

5. Save the egg whites to make Strawberry Gin Fizz cocktails!

Ingredients

2.5 tsp + 1/4 tsp + 1/16 tsp dry active yeast

2/3 cup milk warmed to 105-100 F

2.5 cups all-purpose flour 

1/4 cup brown sugar

1/4 tsp salt

2 egg yolks

1/2 tsp vanilla extract

4 Tbsp unsalted butter melted, divided

1/3 cup seedless raspberry jam (or any jam you love)

1/3 cup brown sugar to roll donuts

Directions

1. Sprinkle yeast into a bowl with the warmed milk. Mix and let stand about 7-10 minutes to proof. You'll know it's ready when it starts to bubble.

2. In a large bowl, whisk together the flour, sugar and salt. 

3. In a small bowl, whisk the egg yolks and vanilla together. Slowly temper the eggs by drizzling in the 3 tbsp of the melted butter and whisk.

4. Mix the yeast/milk and the egg mixture into the flour mixture. Stir well to incorporate. 

5. Knead the dough for 5 minutes, either in the bowl or turn out onto the counter. There should be no need for extra flour, it should be gummy, but the dough shouldn't stick to your hands or the counter.

6. Cover with plastic wrap and let rise in a warm spot for 90 minutes or more. It's important to let the dough double in size. Mine took nearly 2 hours.

7. Line two baking sheets with parchment paper and preheat oven to 375 F with rack in the center of the oven.

8. Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 18 donuts total. 

9. Place donuts on prepared baking sheet, cover with plastic wrap and a tea towel and let rise until the donuts puff up. I let mine rise at room temperature on a towel and it took 90 minutes for the donuts to get puffed up. 

10. Bake uncovered for 8-10 minutes until lightly golden brown.

11. Right out of the oven and one at a time, brush hot donuts all over with remaining 1 Tbsp melted butter and roll in a bowl of sugar to coat lightly with sugar. Be careful! The donuts are hot. Cut a deep slit in the side of each donut being careful not to let the knife pierce right through; and pipe some jam with a pastry bag into each one.